Japanese Pour Over Iced Coffee

Pour over coffee refers to a hot brew method using a special narrow spout kettle to slowly pour hot water over grounds in a cone filter.

Japanese pour over iced coffee.

One third of the liquid is in the form of ice and the other two thirds in the form of pour over. Part of the water used for brewing is subbed for ice and the coffee is brewed directly onto that ice. Brett barker co owner of coffee roaster wood burl in dayton ohio and local coffee shops press coffee bar has been offering japanese iced coffee for six years when customers ask the difference between cold brew and iced coffee i say japanese coffee has that really crisp clean flavor he said. There are 3 closely related methods associated with japanese style coffee.

Japanese iced coffee which is made by brewing super strong coffee directly over ice is as simple to make as a normal pour over. The wave is another popular cone used for japanese iced pour overs. Iced kalita wave pour over from irving farm coffee. What is japanese iced coffee.

Exactly how you do this is up to you. Japanese style iced coffee is simply coffee that is brewed hot directly onto ice which chills it rapidly. You can brew the coffee in any number of pour over devices whether a hario v60 melitta pour over cone kalita wave chemex etc. Here s how it works.

A solid pour over guide is a 1 16 coffee to water ratio. This method for quick chilling brewed coffee is sometimes called iced pour over or japanese style iced coffee. Hot water poured over the ground coffee coaxes out much of the fats and oils that carry flavor in coffee but. The flat bed design with 3 small filter holes is more forgiving than the v60 because it better regulates the water flow.

But when brewing over ice decrease the hot water to around 1 11 and make up the difference with ice. Hario v60 tips for the best iced coffee. The method we will discuss. The hario v60 is a tried and true classic and my preferred way to make japanese iced coffee because it s quick and can make one cup at a time.